. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries. Add milk and molasses, stirring with a fork (mixture will be very crumbly).
. Turn dough out onto an unfloured surface, and knead until dry ingredients are moist. Pat dough into a 7-inch circle; cut into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until bottoms are lightly browned.
. While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm.
Note: Cut scones with a sharp chef 's knife coated with cooking spray.
Delicious! These were easy to make- the first non-boxed gingerbread things I made and they were so good! I did it without the glaze because I don't like sweet glazes, and it was till great. Would be good for a brunch party, housewarming gift or just yourself!